Seba J. Jones' Easy Pound Cake
A moist and rich pound cake with buttery flavor notes enhanced by vanilla, almond, butter flavoring, and sherry, perfect for dessert or teatime gatherings.
Ingredients
Instructions
- Cream together oleo and sugar.
- Add eggs, one at a time, beating thoroughly after each addition.
- Add flour a small amount at a time, beating after each addition.
- Add vanilla, butter flavoring, almond flavoring, and sherry.
- Spray pan with Bakers Joy or similar release spray.
- Bake at 325° for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your oleo is softened but not melted before creaming with sugar. If you don't have almond flavoring, you can substitute with an equal amount of additional vanilla or use hazelnut extract for a unique twist. Incorporating a bit of lemon zest can add a refreshing flavor to the cake. This recipe is simple enough for beginners and is a great base for variations, like adding chocolate chips or nuts.
Serving Suggestions
Serve slices of this easy pound cake with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a more decadent treat, drizzle with a glaze or serve alongside a scoop of vanilla ice cream. This cake is versatile enough to accompany dishes like Scalloped Broccoli Casserole at brunch or as a sweet finish to a dinner party.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the pound cake and warm it in a microwave for about 15-20 seconds, or enjoy it at room temperature. It can also be toasted lightly to enhance its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Seba J. Jones' Easy Pound Cake contains roughly 300 calories, with 2g protein, 35g carbohydrates, and 2g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oleo in this recipe?
Yes, you can use margarine instead of oleo, but ensure it's the stick variety for best results. The texture might vary slightly, but it should still yield a delicious cake. Just be cautious with the moisture content; some margarine brands contain more water than oleo.
How can I make this pound cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You can also experiment with different flavorings, like using rum instead of sherry or adding a teaspoon of cocoa powder for a chocolate-infused cake. Pairing with a fruit compote can also elevate its taste.
Is there a gluten-free option for this pound cake?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it includes xanthan gum or another binding agent to maintain the cake's texture. Keep in mind that the baking time may vary slightly, so check for doneness with a toothpick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).